Moroccan Rice Pilaf with Saffron
Infused with the golden hue and exotic aroma of saffron, this Moroccan Rice Pilaf is a symphony of flavors and textures that will transport your taste buds straight to North Africa. Made with fluffy basmati rice, warm spices like cinnamon, cumin, and turmeric, and dotted with sweet raisins and crunchy sliced almonds, this dish strikes the perfect balance of savory and sweet. A sautéed onion and garlic base enhances its richness, while fresh parsley adds a burst of color and freshness. Whether served as a vibrant side or the star of the table, this easy-to-make rice pilaf is ready in just 40 minutes and pairs beautifully with roasted meats or grilled vegetables. Try this Moroccan-inspired recipe to elevate your weeknight meals or impress at your next dinner party!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 3 cups water
- 1 pinch saffron threads
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves minced garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 cup raisins
- 0.25 cup sliced almonds
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Set aside.
In a small bowl, combine 3 cups of water with a pinch of saffron threads. Let the saffron steep for 5 minutes to release its color and aroma.
Heat a large saucepan or skillet over medium heat and add 2 tablespoons of olive oil.
Add the finely chopped yellow onion and sauté for 5 minutes until soft and golden.
Stir in the minced garlic, ground cinnamon, ground cumin, and ground turmeric. Cook for 1 minute until fragrant.
Add the rinsed basmati rice to the pan and stir to coat it with the oil and spices.
Pour in the saffron-infused water along with the raisins, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pan from the heat and let it sit, covered, for 5 minutes to finish steaming.
Gently fluff the rice with a fork and stir in the sliced almonds and chopped parsley.
Serve the Moroccan Rice Pilaf warm as a flavorful side dish or main course.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 15.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
